Langouste à la CréoleCreole Spiny Lobster
Langouste à la créole pairs spiny lobster with a tomato, pepper, herb, and lime sauce. This French Caribbean-style version cooks the lobster only until opaque and tender so the meat does not become tough.
Prep
30m
Cook
25m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Lobster
- 0.9kgSpiny Lobster (split into serving pieces)
Sauce
- 30mlVegetable Oil
- 150gOnion (finely chopped)
- 10gGarlic (crushed)
- 150gGreen Bell Pepper (finely chopped)
- 250gTomato (chopped)
- 25gTomato Paste
- 5gFresh Thyme (whole)
- 2pcsBay Leaf (whole)
- 10mlHot Sauce
- 200mlWater
Lobster
- 1pcsLime (cut in half)
Sauce
- 8gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a wide pan over medium heat.
- 02
Add the onion and cook until softened, then stir in the garlic and green bell pepper.
- 03
Add the tomato and tomato paste and cook until the tomatoes break down and the sauce thickens.
- 04
Stir in the fresh thyme, bay leaves, hot sauce, water, salt, and black pepper, then bring the sauce to a gentle simmer.
- 05
Add the spiny lobster pieces to the simmering sauce and cover the pan.
- 06
Cook just until the lobster meat is opaque, tender, and reaches 63°C (145°F).
- 07
Remove the bay leaves and thyme stems, then squeeze the lime over the pan.
- 08
Serve immediately with the Creole sauce spooned over the lobster.
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